4 - 6 servings
1 pound boneless Pork Center Cut Loin chops, cut 1/2-inch thick
* salt & ground black pepper
1/4 cup Rao's® Homemade™ Lemon Chicken Marinade
3/4 ounces shiitake mushrooms, stems removed
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 tablespoon butter
1 cup chicken broth
1 (6 ounce) bag fresh baby spinach leaves
Season pork chops with salt and pepper. Place on a plate or glass dish in a single layer. Drizzle marinade over tops; let stand 10 minutes.
Meanwhile, remove and discard stems from mushrooms; slice thinly. Dissolve cornstarch in water and set aside.
Heat a large skillet 2 minutes over Medium-High heat. Place chops, with marinade, in skillet; cook 3 minutes per side. Remove pork to a plate; leave pan juices in skillet.
Add butter to skillet; melt butter and tilt skillet to combine with pan juices. Add mushrooms and cook 3 minutes. Pour in chicken broth; reduce heat to Medium-Low and simmer 5 minutes to reduce liquid slightly.
Stir in cornstarch solution and simmer 30 seconds. Place pork back in skillet and top with spinach leaves; cover skillet and remove from heat. Let stand 2 minutes or until spinach wilts. Serve while hot.
No Nutritional Information Available
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